Hopefully you haven’t polish off all of the stuffed Tupperware containers yet. Brighten up that last long weekend morning with poached eggs on leftover sauté. This particular blend combines stuffing, sweet potatoes and creamed spinach with a bit of crumbed, cooked bacon sprinkled on top. But almost any leftover combo will work. Place an egg on top for an irresistible breakfast. Or lunch.

You can find general recipe directions at the bottom of this post although I recommend sautéing your ingredients in melted butter in a frying pan. Enjoy!

Although tradition dominates the Thanksgiving feast, leaving little room for variation much less something entirely new, here are a few favorites and tips to stir up inspiration prior to the big week ahead.

COOKING THE BIRD

For a turkey deep in flavor and a moist, yet firm consistency, try following the award-winning Judy Bird technique inspired by the roast chicken made famous by the late Judy Rodgers at Zuni Cafe in San Francisco. (See my post here about the chef, her philosophy and restaurant and her recipe for Salmon with White Beans, Bacon and Red Wine.)

NOTE: I do not follow Step 7 and start the bird in the oven breast side down.

Sage and Bay Salt Dry Brine

The turkey is dry brined for three days although I have done it for much less with equally good results. Here is a tasty dry brine recipe.

APPETIZERS

Ellen’s Nuts

Meyer Lemon and Chickpea Spread, recipe from Rustic Bakery

Baked Rosemary Beet Chips, by Minimalist Baker

Crab Cake Bites, from Savory Simple

from The Real Deal Marin

ACCOMPANIMENTS

Tyler Florence Mashed Potatoes

Savory Roasted Sweet Potatoes

Thomas Keller’s Creamed Pearl Onion, via Smitten Kitchen

Ina Garten Spinach Gratin via The Food Network

STOCK and GRAVY

How to Make Stock, A video tutorial with simple instructions from Mario Batali on Food 52.

There’s no question that making pancakes from scratch is well worth the limited effort. But a recipe debate has risen lately as a new contender has entered the fray. On the one side are the original Fluffy Homemade Pancakes, the most visited recipe on this site. And on the other, Fluffy Homemade Pancakes Version Two (recipe below) which has gained a position on the top of the rotation.

So if you find yourself in the mood for pancakes in the coming couple of weeks, I pose a request that you give this new one a try and compare it to the original. Maybe you’ll find no discernible difference. Or perhaps regardless of the results, you’ll align with the kids’ Nana and prioritize the lower sodium content of the first.

Whatever the case, if you seek a no-frills, go-to homemade pancake mix for the every day, you can feel you’ve done your due diligence and have what you deem to be the best basic recipe ready for the wanting.

You can cast your vote here and please share comments below. I will post the results before the holidays draw more morning time in the kitchen. Thanks for your input!

Tips for Quicker Pancakes

Here are a couple of strategies to streamline the pancake preparation process, particularly helpful on a weekday morning:

1) Keep a storage container filled with the dry ingredients in your pantry. Whisk 2 cups of the dry mix (which has previously been sifted as per the recipe) and then add the butter, milk, egg and vanilla.

2) Make extra pancakes and, when cool, refrigerate or freeze the leftovers. (If freezing, lay them out on a cookie sheet in a single layer. After two or so hours, transfer to a ziplock bag.) To reheat, lightly toast or heat in the microwave. Great for a quick breakfast or snack.

Fluffy Homemade Pancakes - Version Two

INGREDIENTS

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

2 tablespoons butter, melted

1 1/4 cups milk

1 egg

1/2 teaspoon vanilla

INSTRUCTIONS

Heat a griddle or frying pan over low to medium heat for 3-5 minutes. Lightly grease with canola or vegetable oil.

In a large bowl, sift together or whisk the flour, baking powder, salt and sugar.

Melt the butter in a Pyrex measuring cup in the microwave or in a saucepan on the stove.

Make a well in the center of the dry ingredients and pour in the melted butter.

Crack the egg and vanilla into the measuring cup and lightly beat with a fork. Add to the bowl.

Measure the milk in the cup and add to the bowl.

Mix with a spoon until smooth with a few remaining lumps. Don’t over mix.

Spoon the batter onto the griddle or pan. When bubbles begin to form on the surface, turn the pancakes and cook for another minute until golden brown.

When it comes to side dishes, I gravitate to the quick prep/undisturbed cooking options because pre-dinner, a multitude of other interferences insist attention. Weeknights don’t tend to be the time for fuss. The default is to gather a variety of potatoes and/or veggies, toss them onto a baking sheet, glug on some olive oil and sprinkle with herbs and a seasoning salt before setting in the oven. Although the results hit the high mark sometimes more than others, you’ll get a tasty and reliable side staple regardless.

But something about this sweet potato recipe has me hooked. I made it three times last week. Like the stand-by, preparation is simple and there is no need to monitor, but it has a winning flavor and perfect bite every time.

Reheated leftovers are just as worthy. Or try with poached eggs! (see recipe below)

Nutritional Information

As an added benefit, this tuber vegetable side dish will up the nutrition quotient of your meal:

Low

Calories

Sodium

Saturated Fat

Cholesterol

Glycemic Index

High

Dietary Fiber

Calcium

Omega-3 fatty acids

Beta-Carotine

Potassium

Iron

Vitamin A, Vitamin B6, Magnesium and Vitamin C

Sweet Potato or Yam?

Surprisingly, both of the above are sweet potatoes. Those yams we think we’re eating at Thanksgiving are more commonly harvested in West Africa are very rarely found in our supermarkets. These two have a slight consistency and taste difference but both work well in this recipe.

Conventional or Organic?

Sweet potatoes are on Environmental Working GroupsClean 15 List so are considered less likely to be contaminated by pesticides. Their strong outer layer would seem to provide a sufficient boundary, but this video-gone-viral of a little girls’ science experiment could give you pause next time you purchase them. She attempts to grow roots in jars using non-organic, conventional organic and local organic sweet potatoes. I think I’ll be adding a plus one to EWG’s Dirty Dozen List.

Add about 1/2 teaspoon of white vinegar to the water which helps to keep the eggs intact.

Break the first egg into a small bowl.

Just as the water is starting to lightly simmer but before it comes to a full boil, turn down the flame to keep it minimally bubbling.

Begin swirling the water with a spoon and gently slide the bowl into the water letting the egg slip out. Add the remaining eggs to the bowl one at a time and repeat the process. (If the white seems to be spreading significantly, you can gently push toward the yolk with a spoon or spatula.)

When done placing the eggs to the water, set the timer for 3 minutes and line a plate with a paper towel.

After 3 minutes, check the eggs. Remove when the whites have set, up to 1 minute more.

Gently remove from the water with a slotted spoon onto the paper towel. If not serving immediately, remove the eggs at 3 minutes when they’re slightly underdone (whites aren’t floating and are close to set.) Place in a bowl of cold water, cover and put in the refrigerator. Reheat for a minute in lightly simmering water.

Heat the potatoes in a microwave or oven. Place on a plate, top with bacon and/or or spinach, slip poached eggs on top.

This recipe is a must try. I felt it necessary to make the post title a bit promotional given that cottage cheese happens to be the key ingredient. This cheese curd product is not something that has ever found its way into my shopping cart until this impression-breaking recipe came along. Continue reading →

Below is a weekly food roundup, locally and beyond, of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

Below is a weekly food roundup, locally and beyond, of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

This recipe was shared by a friend who takes the lead on elevating breakfast well beyond the mundane. She is a master of taking even good recipes and making them that much better indicated by the multiple markings within her cookbooks. Continue reading →

About

The Real Deal Marin is your source for finding the best in food, whether eating in or dining out. You will find recipes with a clean and simple preparation, restaurants and purveyors that focus on authenticity and reports on efforts to build a better food system.

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